Hearty French Farmhouse Beef Stewwith Bay Leaf and Rosemary – Sophie Zalokar

Ingredients

• 1.2 kg Beef Chuck
• 2 tbsp olive oil
• 250 g speck, bacon or pancetta, cut into 2cm pieces
• 500 ml white wine
• 500 ml beef stock or water
• 1 onion, peeled & cut into quarters
• 4 cloves garlic, peeled
• 2 fresh or dried bay leaves
• 1 tbsp rosemary, roughly chopped
• 6 lrg sprigs fresh thyme, tied into a bundle with cotton string
• 2 – 3 strips orange peel (use a vegetable peeler or small knife)
• 2 carrots, peeled & cut into large chunks
• 3 celery sticks, cut into 5cm lengths
• 1 x 400 g tin chopped tomatoes
• Salt & freshly cracked black pepper
• Fresh rosemary, chopped, to garnish